Preparing an Easter feast for friends and family can be overwhelming. It’s quite the chore making sure the ham is perfectly glazed, the potatoes are nice and creamy, and the hot cross buns are fluffy and warm! Whenever I’m hosting, I love to do a brunch. Brunch foods are slightly less fussy but always delicious. After all, you don’t want to miss the Easter egg hunt because you’re stuck in the kitchen. Here are some highlights from my Easter brunch menu!
Caprese Asparagus
I love asparagus, especially the really thin ones. This recipe is the perfect balance of tangy, salty, and a little bit sweet. It’s decadent enough for a special occasion but also simple enough to prepare for weeknight meals.
Ingredients
- 1 lb. asparagus, stalks trimmed
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 cup shredded mozzarella
- 2 cup halved cherry tomatoes
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- Chiffonade of basil for garnish
Directions
- Preheat oven to 425°. On a large baking sheet, toss asparagus with olive oil and season with salt and pepper. Push to one side of the baking sheet and sprinkle mozzarella on top.
- On the other side of the baking sheet, toss cherry tomatoes with olive oil and season with salt and pepper. Bake until the asparagus is tender and the cheese has melted, about 20 minutes.
- Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool slightly.
- Transfer cheesy asparagus to a serving platter. Top with roasted tomatoes then drizzle with balsamic glaze and garnish with basil.
Q Tip: Serve on our Diamond Oval Platter!
Shrimp Scampi Dip
I can’t even begin to tell you how delicious this dip is. Fresh shrimp is covered in creamy, buttery dip and is so mouthwatering, I could eat it with a spoon! It has become my most requested dish.
Ingredients
- 2 tbsp. butter
- 3 cloves minced garlic
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 1/2 lb. medium shrimp, peeled and deveined
- Kosher salt
- Pepper
- 1 cup ricotta
- 1 cup shredded white Cheddar
- 1/4 cup freshly grated Parmesan
- Fresh parsley, for garnish
- Sliced baguette or pita chips for serving
Directions
- Preheat oven to 350°.
- In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 to 2 minutes, then add white wine, lemon juice, parsley and shrimp. Season with salt and pepper.
- Cook until shrimp is no longer opaque and wine is reduced, 5 to 7 minutes.
- Transfer ingredients to a cutting board and finely chop shrimp.
- Add ingredients to a large bowl, along with ricotta, cheddar, and Parmesan, and stir to combine.
- Transfer to a baking dish and bake until warm and bubbly, 15 minutes. (Broil for 3 minutes if you prefer a darker top.)
- Garnish with parsley and serve with bread or pita chips.
Q Tip: Serve in our Ruffle Chip and Dip Platter!
Ham and Cheese Egg Bake
This recipe is so easy you could assemble it ahead of time, refrigerate up to overnight, and bake it off in the morning. The bread gets so crusty and cheesy and the saltiness from the ham makes this one go fast!
Ingredients
- 10 large eggs
- 1 1/2 cup milk
- 2 tsp. Dijon mustard
- 2 tsp. fresh thyme leaves
- 1 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 4 cups cubed French bread or baguette
- 1/2 lb. chopped ham
- 1 1/2 cups shredded white Cheddar
Directions
- Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, dijon, thyme, and garlic powder and season generously with salt and pepper.
- Butter a large baking dish. Add bread and top with ham and cheddar. Pour over egg mixture.
- Bake until eggs are cooked through and ham golden, 45 to 55 minutes.
Q Tip: Serve on our Easter egg blue Pembroke Collection!
Slow Cooker French Toast
I love french toast, but making it for a party can be very time consuming and messy. This recipe is incredibly easy and a quick clean up with the slow cooker. I make this one for Christmas breakfast, too, and can barely wait until Easter to enjoy it again!
Ingredients
- Cooking spray or liner for slow cooker
- 1 large brioche, preferably day-old
- 8 large eggs
- 2 cups half-and-half
- 1/3 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- Nutmeg to taste
- Maple syrup
- Powdered sugar
Directions
- Spray the inside of Crock-Pot with cooking spray or use liner
- Slice brioche into 2 inch cubes.
- Place bread in Crock-Pot.
- In a large bowl, combine eggs, half-and-half, sugar, ½ teaspoon cinnamon, vanilla, salt and nutmeg and beat until well combined.
- Pour egg mixture over bread, folding bread gently to make sure each piece is coated.
- Cook on low for 2 ½ to 3 hours, until the French toast is cooked through.
- Serve warm and drizzle with maple syrup and powdered sugar.
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